Barley and Black Bean Salad
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
10 cups
- Serves:
- 10-20
ingredients
-
SALAD
- 709.77 ml cooked barley, cooled
- 473.18 ml black beans (canned, drained)
- 354.88 ml frozen corn
- 354.88 ml diced tomatoes
- 236.59 ml frozen peas
- 59.14 ml chopped fresh cilantro (I tend to add more ( I love cilantro!)
- 236.59 ml diced avocado (add just before serving)
-
DRESSING
- 118.29 ml water
- 29.58 ml lemon juice
- 14.79 ml olive oil (or other vegetable oil)
- 14.79 ml onion, grated
- 2 garlic cloves, minced (I use 3-4, but I like garlic!)
- 2.46 ml salt
- 1.23 ml pepper
directions
- Cook the barley according to package directions; drain and cool.
- Combine and toss the barley, black beans, corn, tomato, peas, cilantro, and avocado.
- Combine in a blender or airtight container, the water, lemon juice, oil, onion, garlic, salt and pepper.
- Blend or shake, then pour over salad and toss. Keep refrigerated.
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